RECIPES
Basia
This is a great way to add some variety to the dishes on the holiday table. In my family you can usually find fried carp with mushrooms or baked with garlic. True, there is also fish in aspic, but last year we got to taste the dish I'm suggesting today for the first time.
This is no ordinary salmon in aspic. It's a delicate and tasty creation of salmon layered with avocado and horseradish, set on top of green peas. The whole dish isn't complicated, but it does take a little patience. It's worth the wait though, because it looks lovely on the table and tastes very good.
The author makes this dish in a loaf pan. I made mine in a rectangular baking dish.
salmon in aspic
Author: Aanita
Directions:
Cut the salmon into strips 1-2 cm wide. Bring the broth to a boil, add the salmon strips and cook for 4-5 minutes, then take the salmon out (don't pour out the broth) and arrange it on the bottom of a mold lined with plastic wrap.
Dissolve the gelatin in the broth according to the package directions, then divide it into 4 portions. Pour the first portion over the salmon in the mold and wait until it sets. Peel the avocados, remove the pits and blend them, then mix with the second portion of gelatin and season with salt, pepper and lemon juice. Spread this over the first layer and wait until it sets. Next, arrange the slices of smoked salmon, pour a little gelatin over them and wait until it sets. Mix the third portion of gelatin and broth with the cream and horseradish, then spread it over the smoked salmon slices and wait until it sets. On the very top, arrange the drained peas, pour the fourth portion of gelatin over them and again wait until it sets. Turn the whole thing over, gently remove it from the mold and serve.
Enjoy!
While you're here, I invite you to try the delicious krajanka (a sliced bar cake) with marzipan and plums, which you can already make, or actually should make. I just added a photo.
marzipan and plum krajanka
